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John P.’s 5 Minute Avgolemono Soup Recipe

January 30, 2010 By 5 Comments

A few of you may have had the opportunity to sample my Avgolemono soup, possibly after I posted the recipe about 3 years ago. But now I’ve put together a video demonstrating exactly how to make it. You can get the full details as well as a whole bunch of other recipes over on a new site that Cali Lewis, my wife Holly, and I are launching called – MyRecip.es!

You can follow us on Twitter (@MyRecip_es) for notifications when we post something new, or… if you know us personally and you would like a place to put your own recipes you can come talk to one of us and we’ll make room for you to put your recipes up with ours.

The logic behind the site is that we wanted a single repository where we could put up our favorite stuff so we can access it from anywhere, on any device, and easily share with friends and family. As a result we’ve created a very simple system and you can access each person’s recipes with a single pretty link. For example:

Now, here is my famous Avgolemono Soup video. Bon appetite!


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Tutorial: The Inside Out Cheeseburger (Yep, Cheese on the Inside!)

January 6, 2010 By 9 Comments

Here is just a little video I threw together with my friend AJ Wood while demonstrating how to use a few of the effects in iMovie. Nonetheless, I’ve had a lot of complements on my cheeseburgers ever since I learned how to make them from the guys working the grill at Whole Foods Market in Plano, TX.

You see… what you do is put the cheese on the inside! Yeah. Take a look.

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Tutorial: How to Make Deviled Eggs

March 9, 2009 By 12 Comments

hard-boiled-eggsI’m not sure where Deviled Eggs got their name, because they taste like they came from heaven! Anyway, for those of you who don’t have a clue how to make these tasty little suckers, I’ve got your hook up!

The hardest part of making deviled eggs is simply boiling the eggs. Seriously. That’s it. So here is the easy way to hardboil the eggs:

  • Place a dozen eggs in a large saucepan. Yeah, I said a dozen. Trust me, you’re gonna want them.
  • Add enough cold water to cover the eggs by 1 full inch.
  • Turn the stove top on high, and bring the water to a boil.
  • Remove from the heat source, let it sit for 2 minutes, then cool the eggs with cold water to stop them from cooking.

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John’s Famous Souvlaki Recipe

April 10, 2007 By 2 Comments

SouvlakiIn Greece there are two types of souvlaki (kebob). You can get the fast food sort from vendors on the street like a hamburger, or you can get the gourmet kind at sit down restaurants. This is my version, and hopefully it would be judged as the latter type rather than the former.

The secret to great souvlaki is in the marinade. It doesn’t hurt to start with a good cut of beef as well. Here is how to make my souvlaki – I’ve yet to serve it to anyone who doesn’t love it!
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Moschari Giouvetsi – Greek Beef and Orzo Casserole

December 16, 2006 By 3 Comments

GiouvetsiWhen my family and I went to Greece on vacation earlier this year we re-discovered an old favorite dish that I used to make years ago called Giouvetsi (pronounced: yoo-VET-see). Some people also spell it Giouvetsi or Yuvetsi, but hey, it’s all Greek to me!

Basically this dish can be made with beef, lamb or chicken but the principle is the same. We’re going to slow cook the meat in a fantastic tomato based sauce with a few essential Greek seasonings until the meat is so tender it falls apart. Then, we’re going to add in some Greek rice-shaped pasta and bake the whole thing until it absorbs all that saucy goodness!

Damn! It’s making me hungry just writing about it, so let’s get to it!
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5 Minute Avgolemono Soup Recipe

December 2, 2006 By Leave a Comment

Avgolemono SoupThere is a common Greek soup called Avgolemono which is basically a Chicken & Rice soup with a slight lemon flavor that happens to make normal Chicken & Rice soup pale by comparison (In Greek the “avgo” means egg and the “lemono” is lemon). The only problem is that traditional Avgolemono soup takes hours to prepare and, while the payoff is fantastic, most people just don’t have the time to dedicate to that sort of venture.
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Tiropita Recipe (Greek Cheese Pies)

November 26, 2006 By 11 Comments

Cooked TiropitasSome people don’t want to attempt to cook Greek food because a few of the dishes are pretty complex. Well, this isn’t one of them. The worst thing about making these tasty pastries is that they take a little time. I’d say start to finish in about an hour.

The name Tiropita (pronounced tee-RO-pee-ta) translates literally to “cheese pie”. This recipe is actually for what I affectionately call Tiropitaki. You see, adding “aki” on the end of a Greek word means “little” so these are actually small cheese pies.

As a side note, my little cousin Sonia likes to call ME cousinaki – despite the fact that I’m at least a foot taller and almost double her weight…
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